Need: 3 cups of all purpose flour, 1 1/2 tsp dry active yeast, 1 tsp salt, freshly chopped Rosemary, 4 tbsp olive oil, 1-2 cups tepid water, olive oil for brushing, sea salt, Parmasan, sun-dried tomatos

1. Place half a cup of the tepid water in a bowl and add the yeast, leaving to activate for 10 minutes.

2. Mix the flour, salt and chopped herbs in another bowl.

3. Stir the yeast mixture when done and add the olive oil, stir in the flour and add more of the tepid as you bind and make it into a dough like pizza dough.

4. On a floured surface knead for 10 minutes.

5. Wash one of the bowls and pour in a little olive oil spreading it around.

6. Leave the dough in the bowl covered in plastic wrap for about 1 1/2 hours or overnight, until the dough has risen.

7. When ready to bake, turn on the oven to 220°C.

8. Brush your baking sheet or tin with olive oil.

9. Punch down the dough and place on the baking sheet shaping into a rough circle or spreading in a tray.

10. Using your fingers or the back of a wooden spoon dimple the surface.

11. Brush liberally with olive oil, sprinkle over a little sea salt and the topping of choice. This time was Parmasan cheese some olives and sun-dried tomatos.

12. Bake for 20-25 minutes until nicely golden.

13. Cool on a wire rack so the bottom stays crisp before serving.

The  birthday sandwich….

For the filling: bacon, lettuce, tomato, avocado, mayonnaise, salt, pepper

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